Never thought you could make this at home?
Never thought you could make this Filipino dish at home?
2 tablespoons vegetable oil
1/2 kilo pork heart
1/2 kilo pork lungs
7 cloves garlic, minced
1 large red onion, minced
4 pieces bay leaf
1 large bell pepper, finely diced
1 tablespoon siling labuyo (bird's eye chili)
1 tablespoon achuete seeds (annatto seeds), dissolved in 1/8 hot water
2 stalks lemongrass (tanglad)
3-5 pieces pandan leaf
2 cups vinegar
1 cup water
1 teaspoon fish sauce (patis)
red chili pepper, for garnish
In large pot, add pork heart and lungs, lemongrass, pandan leaves, 1 cup of vinegar, 1 tablespoon salt and enough water to cover the meat.
Bring to a boil and cook for 20 minutes.
Remove meat, let it cool down then dice the pork finely. Set aside.
In a heavy pan, heat oil and sauté garlic and onions.
Add the chopped pork lungs and heart, siling labuyo, stir fry for 3 minutes.
Add bell pepper, 1 cup of vinegar and water, bring to a boil and simmer in high heat until sauce thickens.
Add annatto water then season with fish sauce and lots of freshly ground black pepper.
Simmer for 2 minutes then place in a serving dish and garnish with red chili pepper.
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